I made these to be added to tomato sauce to be served over pasta. You can also make these in smaller sized meatballs to be served as an appetizer.
1 1/2 lb ground veal 2 slices white bread, crust removed 1/2 C pecorino romano 2 or 3 garlic cloves minced 1 tbs fresh parsley chopped 1 tbs fresh basil chopped 1 tsp kosher salt 1/2 tsp fresh cracked black pepper 1/8 tsp red pepper flakes 1/8 tsp cayenne pepper 2 eggs beaten
Preheat oven 375F
Gently mix all of the ingredients in a large bowl. Mix thoroughly, but don't crush it all together. You do not want to compact the mixture.
Make about 12 meatballs. They will be around 2 inches in diameter.
Place on an oiled baking pan and and bake for 15 minutes (20 if you are not going to add them to sauce).
Add to tomato sauce and simmer a few minutes before serving.
1 1/2 lb ground veal 2 slices white bread, crust removed 1/2 C pecorino romano 2 or 3 garlic cloves minced 1 tbs fresh parsley chopped 1 tbs fresh basil chopped 1 tsp kosher salt 1/2 tsp fresh cracked black pepper 1/8 tsp red pepper flakes 1/8 tsp cayenne pepper 2 eggs beaten
Preheat oven 375F
Gently mix all of the ingredients in a large bowl. Mix thoroughly, but don't crush it all together. You do not want to compact the mixture.
Make about 12 meatballs. They will be around 2 inches in diameter.
Place on an oiled baking pan and and bake for 15 minutes (20 if you are not going to add them to sauce).
Add to tomato sauce and simmer a few minutes before serving.
